Beet Pasta with Chicken Sausage and Broccoli
I am such a sucker for a great beet salad, but I really have not been adventurous with them until tonight. I have to admit, the idea of sharing my creations with others has completely caused me to think out of my comfort zones with food. Every time I sit down to meal plan I think about the nutrients, colors, flavors and unique ideas I can use to provide all of you with new healthy meals.
Lately my mantra has been spiralize EVERYTHING. I think it creates the most beautiful dishes. The beets did totally leave a pink mess, but have no fear it did not stain and the final product is completely worth it. I encourage you to try the beets, but if there is another vegetable in season feel free to try the pasta with something else. Other great options are sweet potatoes, carrots, and butternut squash. I personally think the earthiness and sturdiness of the beet noodles make them a winner for this dish.
1 pound spicy italian chicken sausage, taken out of casings
1 large head broccoli
1 small yellow onion
1 bundle beets (4-5)
2 cloves garlic
1/3 cup almond milk
1/4 cup parm cheese
1 pinch red pepper flakes to taste
1 tbsp ghee
Fill a large pot with water and bring to a boil. Wash and peel your beets. Once all peeled, begin to spiralize one by one. Place the beets in the boiling water and boil for 5-10 minutes until noodles are tender. Drain and rinse. Finely chop your broccoli, onions and garlic. In a pan add the chicken sausage, ghee, broccoli, diced onion and minced garlic. Stir fry until chicken sausage is completely cooked through. Place heat on low and add the almond milk, parm cheese and red pepper flakes. In a bowl add your beet noodles then top with the chicken sausage and broccoli. Add extra parm to finish and enjoy!